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Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

"Served with a spicy beef broth for dipping, these roast beef sandwiches on crusty rolls - a variation on a traditional Mexican 'drowned sandwich' -make a hearty lunch or quick dinner."

Ingredients :

12 ounces chipotle cooking sauce (such a Knorr®)
1 (14 ounce) can reduced-sodium beef broth
1/4 cup chopped fresh cilantro (optional)
2 tablespoons vegetable oil
1 onion, thinly sliced
3 cloves garlic, minced
1 pound thinly sliced deli roast beef
4 bolillo rolls, halved and lightly toasted
4 sprigs fresh cilantro, or to taste (optional)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes.
Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.